Wednesday, March 30, 2011

Seeded Hamburger Buns

Many of you probably think that I have dropped off the face of the planet, but I most certaintly have not. I have just been in the biggest slump of all time. I am slowly trying to climb out of it but it is easier said that done. Anyway, enough with my drama.

I have tried making hamburger buns before, but honestly it was so long ago I don't remember much other than what I wrote about them. I decided to venture over to my favorite, all things baking, website King Arthur Flour, and check out what recipes they had. This recipe did not disappoint. The dough came together very easily and was great to work with when it came to shaping of the buns. A hamburger bun pan is certaintly not required for this recipe. Simply place the shaped dough onto a baking sheet as you would any other roll recipe. If you have some extra time in the kitchen these buns are definately worth the effort!

Directions1) To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough. 2) Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size. 3) Turn the dough out onto a lightly greased surface, flatten it slightly, and divide it into 6 pieces, each weighing about 3 1/2 to 4 ounces. 4) Roll each piece into a ball. 5) Place balls into the greased cups of a hamburger bun pan, flattening gently. 6) Cover and let rise until the buns have doubled in size. Towards the end of the rising time, preheat the oven to 375°F. 7) Bake the buns for 10 minutes. Remove them from the oven, brush with lightly beaten egg white (or spray with Quick Shine) and sprinkle with seed topping; do this quickly, or the seeds won't stick! 8) Return the buns to the oven and bake for 5 to 8 minutes, until they're golden brown. Remove from the oven, and cool on a rack.